Ramen Chicken and Sesame Soup by Chef Saša

Chef Saša Pribičević, from Bellevue Hotel's Restaurant Matsunoki, brings the fusion of Japan and Lošinj into your home with this fantastic ramen soup recipe that is easily adaptable to the ingredients you have at home. Let’s try it out!


  • 1 kg Chicken meat with bones
  • 10 g Ginger
  • 1 Young onion
  • 50 g Garlic
  • 100 ml Sesame oil
  • 20 g Sesame Paste (Tahini Paste)
  • 100 ml Soy sauce
  • 100 ml Rice wine for cooking
  • 1 Tbsp Sriracha Sauce
  • 1 Egg
  • 2 pcs Kale leaves
  • 1 sheet Nori seaweed
  • 1 pc Boneless chicken drumstick
  • 1 packet Ramen noodles (dried)
  • Togarashi spice (to taste)


  1. To make the soup, put the chicken meat with bones in a pot and bring it to a boil for about 5 minutes, then rinse it with cold water.
  2. In another pot, put the boiled chicken, sliced ginger, garlic and young onion (150 g) in with 3L of water and let that cook slowly for about 2.5 hours.
  3. When the soup is done, drain and then put soy sauce, rice wine, sesame paste, sriracha (to taste) and sesame oil.
  4. Poach the kale leaves in boiling water for about2 minutes, then rinse in cold water.
  5. To get a soft-center, boil the egg for 6 minutes, let it cool completely before taking the shell off. Then marinate it with soy sauce and rice wine for at least half an hour.
  6. Season the chicken drumstick with some Togarashi spice, soy sauce, garlic, ginger, then roast it in a pan with its skin on until it’s about 70% done, so the skin is nice and crispy.
  7. Cut the rest of the onion (50 g) into small rings and set aside.
  8. If using store-bought dried Ramen, boil the noodles according to the instructions on the packet until they are cooked. (In my restaurant, we use homemade fresh noodles which usually take just about 3 minutes to cook).

To serve:
- Put the cooked noodles in a bowl and pour the soup over that (do not fill the bowl all the way up to cover the noodles)
- Put the onion rings, kale, egg (cut in halves), roasted drumstick (cut into pieces) with the skin up and the Nori seaweed on top.
- Sprinkle toasted sesame seeds and Togarashi spice to your taste and liking.